The USDA says it will prevent 50,000 cases of illness each year. Skeptics say the agency needs to take a different approach to the salmonella problem because the current one has not worked very well.
Jerky sales are soaring, thanks in part to millennials, who are snacking more than ever. Meat snacks are lightweight, high in nutrition and can travel long distances without spoiling.
Eating fruits, vegetables, grains and beans high in fiber can help keep us healthy. A study finds yet another benefit: Women on a high-fiber diet had a lower risk of developing breast cancer.
Most workers who are picking oranges in Florida are temporary "guest" workers from Mexico. They have signed contracts to work only for growers who arranged their visas and provide their housing.
The presidential candidate says a jalapeno a day helps keep her healthy on the campaign trail. Turns out, she could be onto something. A large recent study linked a spicy food habit to longevity.
Born in Korea, raised in Oklahoma, Danny Bowien was an adult when he taught himself to make Chinese food. That DIY vibe to his cooking has made him a rising star. Now he's written a cookbook.
Restaurant critic Pete Wells tries to keep the customer in mind with all of his reviews. "We show awful lot of deference to chefs in our culture and maybe not enough deference to customers," he says.
Popcorn has been around at least 4,000 years. The Aztecs even had a word for the sound of kernels popping — totopoca. On National Popcorn Day, ponder the story of this beloved snack.
The Cavendish banana and other beloved varieties are threatened by a fungus that's spreading around the world. Scientists are trying to find new varieties that will be resistant to the disease.
Grieving can be isolating for young adults. A fledgling nonprofit invites 20- and 30-somethings to share their grief, with strangers, over a meal.
From big food companies simplifying ingredients, to the U.S. government's new goal to reduce food waste, to a public image crisis for Chipotle, 2015 has been a big year for food.
Recently I was lucky enough to sit down for a live conversation and morning beer tasting with Jerry Vietz, Brewmaster and Sylvain Bouchard, Beer Sommelier of Quebec’s renowned Unibroue. The pair of them were in Toronto to promote the...Show More Summary
A Treasury of Great Recipes, by the famed horror film actor, was out of print for decades until this month. It turns out, Price was also a foodie with an "omnivorous appetite," his daughter tells us.
Meyer says "something fascinating and completely unfair" plagues the restaurant industry: Waiters' incomes have risen far faster than other staff. To balance salaries out, he'll charge more for food.
Take a close look at the glass of wine you're drinking. There's a chance it could be plonk disguised by an upmarket label. Counterfeiting wine is big business among old and rare vintages.
Many alternative food brands have been swallowed by big food companies. Recently, Perdue bought Niman Ranch, which sells "natural" meat. But after a sale, will shoppers feel the product is the same?
Heavy rains have damaged much of the crop in the Midwest. Canned pumpkin giant Libby's says there should be enough to fill your pies for Thanksgiving, but after that, things will be tight.
The New Orleans chef changed the way the world saw Louisiana cooking. He has died at the age of 75.
In a conversation with NPR's Scott Simon, Jacques Pépin reflects on his extraordinary 60-year career, his dear friend Julia Child and how not to let good cheese leftovers go to waste.
One of the most influential food writers in recent years is leaving his job at The New York Times — to join a California food startup. "This is a calling, in a way," he says.